What Is Gluten and How Does It Affect People with Celiac Disease?

Gluten is one of the most frequently discussed topics today. More and more people are being diagnosed with celiac disease, gluten sensitivity, or allergies, and many follow a gluten-free diet because celebrities recommend it. But what exactly is gluten?

Gluten Proteins

Gluten is mostly (90%) composed of a protein called gliadin, along with other proteins known as prolamins, which are rich in proline and glutamine. Prolamins are a group of plant proteins found in various grains, with different names depending on the source:

• Gliadin (wheat)
• Hordein (barley)
• Sekalin (rye)
• Avenin (oats)

These prolamins trigger the immune reaction that leads to celiac disease and cause the majority of harmful effects in gluten-sensitive individuals, including increased intestinal permeability and autoimmune responses.

Celiac Disease

Celiac disease is an autoimmune disorder triggered by gluten consumption. In celiacs, prolamins cause immune reactions and inflammation, ultimately damaging the intestines. This leads to malabsorption of essential nutrients such as vitamins B12, B6, D, K, and minerals like iron, calcium, cobalt, and magnesium.

Why a Gluten-Free Diet Is Important

Gluten gives baked goods their elasticity, sponginess, and texture, making it valuable in cooking. Fortunately, gluten is not essential for the body and its protein can be replaced with other plant-based (legumes, seeds, nuts) or animal-based (meat, eggs, fish, dairy, yogurt) proteins.

Cross-Contamination and Food Adulteration

Many foods may contain gluten even if they are not grains, as it is used as a thickener, binder, or for viscosity. Cross-contamination or food adulteration can also introduce gluten. For these reasons, celiacs must consume only products labeled "gluten-free" to protect their health.

Foods Containing Gluten

• Grains: wheat and derivatives (bulgur, spelt, kamut, rye, barley, oats)
• Grain products: bread, pastries, breakfast cereals, pasta, beer, some liquors
• Processed meats: cooked ham, bologna, sausages
• Dairy: flavored or margarine-containing yogurt, processed cheese
• Canned fish/meat: in sauces
• Others: ice cream, coffee substitutes, machine-made coffee drinks, sweets, salted or roasted nuts, salted dried fruits, pre-cooked meals

Gluten-Containing Starches

• Wheat starch – contains gluten; some processes reduce gluten but not completely
• Rye starch – derived from rye, contains gluten
• Barley malt starch – contains gluten

How to Avoid Gluten

Use only products labeled "gluten-free" and take special care to avoid cross-contamination at home and in restaurants or at friends' homes. In Hungary and the EU, allergens including gluten must be clearly labeled according to EU Regulation 1169/2011.

Mandatory Gluten Ingredients on Labels

• Wheat (including spelt and durum wheat)
• Rye
• Barley
• Oats (unless certified gluten-free)
• Triticale (wheat-rye hybrid)
• Malt and malt extract (from barley or wheat)
• Couscous (if made from wheat)
• Durum wheat flour, Graham flour, bulgur

Hidden Gluten in Additives

Some additives may contain gluten but are not always clearly labeled. Examples:

• Modified food starch (if the source grain is unclear)
• Dextrin (if made from wheat)
• Hydrolyzed vegetable protein (if from gluten-containing grains)
• Malt vinegar (if from barley)

Summary

In Hungary, all gluten-containing ingredients must be clearly indicated on labels. Always read food labels carefully and pay attention to additives or cross-contamination risks. Following a gluten-free diet helps prevent intestinal damage and nutrient deficiencies.

Understanding the link between gluten and celiac disease is key to managing the condition. Stay informed and take care of your health!